Escarole and beans! This Italian staple is quick, easy, and delicious.
Ingredients:
– 1/4 cup extra virgin olive oil
– 1 teaspoon Calabrian chilli flakes
– 1 can of rinsed cannellini beans
– 3 minced garlic cloves
– Salt and pepper to taste
– Thoroughly wash and cleaned escarole
Instructions:
1. Wash and thoroughly clean the escarole, then chop it into large pieces.
2. Cook the escarole in salted boiling water for 2-3 minutes. Strain it into a colander, then quickly place the colander over the pot to catch the remaining juices.
3. Heat the olive oil in a pan over medium heat. Add the minced garlic and cook for a minute. Then, add the Calabrian chilli flakes.
4. Toss in the cooked escarole and sauté for about a minute.
5. Add the cannellini beans and some of the leftover escarole juice to the pan. Cook for a bit, then mash down some of the beans to create a creamy texture.
6. Season with salt and pepper.
7. Serve with some crusty bread and a sprinkle of Parmigiano Reggiano if you like 👍 enjoy
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